Mac & Cheese

This one is a real crowd pleaser.  I actually got the recipe from a coworker who brought it to an office potluck.  I took the recipe, tweaked it and now it is the richest creamiest mac & cheese.

Personally, I am still working on creating a much lighter and healthier version but for now nothing has matched this version.  Since changing jobs I have brought it to several office get together’s myself  and I always bring home an empty dish.  If you have a crock pot I would suggest still following the directions and then transferring it to the crock pot.  Mac & Cheese is also one of those great dishes where you can cook it on Sunday and have it in the fridge for a quick weekday meal.  I definitely don’t consider this a low fat recipe but I do lighten it up a little but using “light” products.  As for the cheese, I prefer the lower fat varieties because I don’t like greasy mac & cheese.

Macaroni and Cheese

16 oz box elbow macaroni

1 8oz block of extra sharp low fat Cheddar

1 8 oz block of Monterey Jack cheese

1 can of Cambell’s Cheddar Cheese soup

1/2 can full of light mayonnaise

1/2 can full of light sour cream

a few drop of hot sauce (optional)

Pepper, Paprika to taste

Preheat oven to 350.  Cook the elbows according to package directions.  Grate the cheese and add to a large bowl.  Add the can of soup to the cheese.  Put mayo in empty soup can until 1/2 full and then top with sour cream.  Add that to the cheese and mix well seasoning as needed.  Once cooked, drain the pasta very well and mix with the cheese sauce.

cAdd this to a well greased pan.  You can use either a 9×13 or a deeper baking dish.  Personally I prefer a deeper baking dish because I don’t like a lot of browned top to mine but either is fine.  Bake 30-40 minutes until lightly browned and bubbling.  Enjoy!

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